St. André®-topped Sweet Potato Pancakes
Potato pancakes have long been associated with Yiddish (latkes), Czech, Ukrainian, German and Polish cuisine. And, for those who prefer healthier fare, sweet potatoes are a more recent twist on this traditional treat. We crown our sweet potato pancakes with luscious triangles of St. André® cheese, its saltiness balances the sugar in the potatoes, taking these sweet potato pancakes to a whole new level.
At a glance
* 1 1/4 oz. Il Villaggio® Parmigiano-Reggiano, Extra, finely grated (almost 1/2 cup)
* 1/3 cup scallions, thinly sliced (green part only)
* 2 large egg whites
* 1 Tbsp. flour
1/4 tsp. garlic powder
* 1 lb. sweet potatoes (2 small)
* 1/2 cup vegetable oil (for frying)
* 7 oz. St. André® cheese, sliced into small triangles
* salmon eggs and chives for garnish
1 In a medium bowl using a rubber spatula, combine Parmigiano-Reggiano cheese, scallions, egg whites, flour and garlic powder.
2 Peel sweet potatoes and grate using a food processor. Add to bowl. Stir to combine making sure sweet potatoes are coated in egg-flour mixture.
3 In a medium non-stick skillet over medium-high heat, heat oil. Without overcrowding the pan, place compact tablespoonfuls of the sweet potato mixture into the hot oil. Using another small spoon, flatten. Cook 3-4 minutes per side. Drain pancakes on paper towel. Top each with St. André® cheese, salmon eggs and chives.
Variation: If you love the creaminess of St. André®, you might want to try this recipe using buttery Brie. Like St. André®, Brie will balance the sugar in the sweet potatoes and its richness will give the pancakes gourmet status. A fresh goat cheese like Ile de France®, would also lend an agreeable tart contrast.